Avocado Toast Two Ways
Avocado Toast is a star in the plant-based world. In the last five years it has become a must-have option at hundreds of restaurants across the country. Although most of us experience Hass avocados, there are many varieties to choose from which vary quite a bit in oil content and flavor. If you happen to find ripe Fuerte or Reed, you are in for a real treat.
When it comes to avocado toast, the simpler the better. Here are two easy-to-prepare and crowd-pleasing recipes that marry avocado with Only Plant Based!--one with Chipotle Mayo and the other with Ranch Dressing.
Chipotle Avocado Toast
2 slices whole wheat sourdough bread
1/2 ripe avocado, cubed
Fleur de sel, or Maldon, sea salt flakes, to taste
Fresh ground black pepper, to taste
6 slices seedless cucumber, sliced 1/16th inch thick
2 tablespoons corn, cut off the cob
1 tablespoon red onion, minced
1 tablespoon red bell pepper, minced
2 tablespoons Only Plant Based! Chipotle Mayo
1/4 cup cilantro
Toast bread evenly. Sprinkle a 10” plate with corn, onion and red bell pepper. Using a fork, carefully mash avocado on toast. Sprinkle with sea salt flakes and black pepper. Arrange 3 slices of cucumbers on top of avocado. Drizzle Only Plant Based! Chipotle Mayo on each slice. Option: Garnish with cilantro.
Ranch Avocado Toast
2 slices whole grain bread
1/2 ripe avocado, cubed
Fleur de sel, or Maldon, sea salt flakes, to taste
Fresh ground black pepper, to taste
1 tablespoon red onion, minced
1 tablespoon red bell pepper, minced
2 slices seedless cucumber, sliced 1/16th inch thick
1 grape tomato cut in half
2 tablespoons Only Plant Based! Ranch Dressing
1/2 cup arugula
Toast bread evenly. Using a fork, carefully mash on toast. Sprinkle with Maldon sea salt flakes and black pepper. Sprinkle the toast with red onion and red bell pepper. Place cucumber on each piece and top with tomato. Drizzle Only Plant based! Ranch Dressing on each slice.
Option: Garnish with fresh arugula.
Recipes by Chef George Vutetakis